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Tuna Black Eyed Pea And Radish Salad

fast.cook's picture
Tuna Black Eyed Pea And Radish Salad has a fine taste. The lime juice gives the Tuna Black Eyed Pea And Radish Salad a tangy and bracing taste.
  Olive oil 6 Tablespoon
  Lime juice 3 Tablespoon
  Cayenne pepper 1
  Canned black eyed peas 15 Ounce, drained and rinsed (1 Can)
  Canned solid white tuna 6 1⁄8 Ounce, drained and flaked
  Radishes 8 Large, sliced
  Chopped cilantro 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped pitted brine cured olives 1⁄2 Cup (8 tbs)
  Lettuce leaves 3
  Hard boiled eggs 2 , thinly sliced
  Plum tomatoes 2 , thinly sliced
  Salt To Taste
  Pepper To Taste

Whisk oil and lime juice in small bowl to blend.
Season dressing to taste with cayenne, salt and pepper. (Can be prepared 3 hours ahead. Cover and let stand at room temperature.)
Combine peas, tuna, radishes, cilantro, onion and olives in medium bowl.
Toss with enough dressing to season to taste.
Arrange lettuce on platter.
Mound salad in center.
Garnish with alternating slices of eggs and tomatoes.

Recipe Summary

Difficulty Level: 
Everyday, Healthy

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